Stuffed Bell Peppers With Rice And Corn

Ingredients

• 1/2 green pepper, cut in half lengthwise
• 1 1/2 small onion, chopped
• 3 garlic cloves, chopped
• 1 cup cooked brown rice
• 1 can (10.5 ounces) diced tomatoes with chiles, undrained
• 1/2 cup whole kernel corn, drained
• shredded cheddar cheese

Method

1. 1 Remove seeds from peppers. Cook in boiling water for 2-3 minutes, then drain and set aside.
2. 2 Cook onion and garlic in oil in a medium skillet over medium-high heat for 3 minutes.
3. 3 Combine rice, tomatoes, corn, and the onion mixture in a bowl. Mix well.
4. 4 Spoon the rice mixture into the pepper halves. Place on baking sheets coated with cooking spray.
5. 5 Bake at 350°F for 10 minutes until hot. Sprinkle with cheese.
6. 6 Bake again at 350°F for 5 minutes until cheese melts.